William
Lopata ,Chef de Cuisine,
The Lakeview Inn, 107 North Shore Road, New Preston, CT 06777
"The
turkey, the most important item of the day, is really handled the
least. We buy the turkeys, as well as our chickens, Muscovy ducks
and quail, from Stone Church Farm located in the Hudson Valley. Robert
at Stone Church raises all of his birds naturally and they are killed
to order. The turkeys that I prefer average at about 18 lbs. I believe
that this size turkey offers a good flavor and the size of the breast
meat gives a good yield." |
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Pumpkin and Wild Rice Bread Pudding
- 12
Dinner rolls, 1 day old and broken into large pieces
- 1/2
cup Wild rice, fully cooked and cooled
- 1cup
Pumpkin flesh cut in 1/2 " cubes, cooked until tender . You can
substitute Butternut or Acorn squash
- 2
cups Heavy cream
- 3
Eggs, extra large
- 4
Yolks
- 1/2
cup Grated Cheese, Parmesan or Grana Padano
- 1
T each Chopped thyme, Sage and Italian Parsley
- 1
T Garlic, chopped
- 2
oz.Butter, softened
Blend
together the heavy cream, eggs, yolks, cheese, garlic and herbs. Combine
bread, rice and pumpkin in a large mixing bowl. Pour the cream mixture
over the bread mixture and combine until all of the liquid is absorbed.
Place in a buttered casserole dish and bake at 325 degrees F for 30-40
minutes.
[Tips] [Crisp
Potato Lasagna with Sautéed Shrimp and Wild Mushrooms]
[Spinach Salad with
Sautéed Nantucket Bay Scallops and Celeriac-Truffle Beurre
Blanc ] [Pumpkin
and Wild Rice Bread Pudding] [Pear
Upside Down Cake]
Turkey
Tips 1999 Home
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